Recipe Collections

Raspberry Cream Cheese Filled Cake

The weather here in Seattle has been pretty craptasitc for the last few days. You’d think that it was fall outside. Not that I don’t like fall, but I am anxious for my summer to start since July is already winding down. The one good thing about the fall like weather though is that it makes me want to be in the kitchen and ever since I watched last week’s episode of Masterchef, I’ve had a hankering for a layered cake. A cake with raspberry cream cheese filling to be more exact. So I made one. And by golly it actually turned out good.

I say actually because I usually have a really hard time baking cakes. They usually either fall, are rock hard and paper thin or stick to the pan. This time however, after some advice from friends, I decided to measure the flour by weight and use the foaming method rather than the creaming method.

The foaming method, if you are not sure, is when you beat the eggs and sugar together rather than creaming the sugar and butter. The result is a lighter airier cake. And after my success with using this method, I think that it will be my go to method from now on.

Instructions

Using a handheld mixer or a stand mixer, beat eggs, sugar, vanilla extract and lemon juice until the eggs triple in volume, about 3 minutes.

3

Stir in the sifted flour, mix just until blended.

4

Fold in the butter.

5

Pour batter evenly into prepared cake pans. Place in the oven and bake for 35 – 40 minutes or until a toothpick inserted comes out clean.

6

Allow to cool several minutes before removing from the cake pans. Place on a cooling rack to cool completely.

7

While you are waiting for the cakes to cool, using a handheld mixer or stand mixer to whip the softened cream cheese, 1 cup of powdered sugar and raspberry preserves together until smooth and creamy.

8

In another bowl, cream together ½ cup softened unsalted butter and 3 cups of powdered sugar. Once combined, beat in vanilla extract and 3 tablespoons of milk. Mixture should be thick but spreadable. If the mixture is too thick add some more milk, if it is too thin add more powdered sugar.

9

After the cake has cooled completely, place one layer of the cake on a serving platter. Spread the raspberry cream cheese filling on the top of cake. Place the other cake on top. Frost with the butter cream frosting. Serve

Notes

Carlos del Sol

February 21, 2018 at 10:54 am

I just tried the raspberry/cream cheese filling for a dark chocolate cake. The raspberry is totally over powered by the tartness of the cream cheese so there’s no point to it. would have been better off adding the berry to the buttercream and leaving out the cream cheese.

Elane- Sorry you had trouble with this cake. This is a traditional old fashioned pound cake recipe. If you were looking for something a little lighter and fluffier you might prefer a sponge cake which uses the foaming method rather than the creaming method and usually calls for baking powder.

Elane

September 8, 2012 at 8:37 pm

This cake is a disaster! I had my doubts before I began. A pound of butter, no baking powder, no baking soda–it’s flat, looks like cornbread, tastes like pure butter. What a waste of time and ingredients. First time I ever had a failed cake!